Southwest Kale Salad With Pepitas Recipes

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CITRUSY KALE SALAD W/ BLUEBERRIES AND PEPITAS (& VARIATIONS)



Citrusy Kale Salad W/ Blueberries and Pepitas (& Variations) image

From the monthly calgiant.com e-newsletter. For a vegan version, replace the honey with an approved sugar of choice.

Provided by COOKGIRl

Categories     Berries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 bunch curly kale (I tried lacinato kale and next time will try Russian kale)
2 tablespoons extra virgin olive oil
3/4 teaspoon sea salt
1 lemon, juice and zest of
1 orange, juice and zest of
1 teaspoon honey (or alternative sugar)
1/2 avocado, cubed (second taste test or helping I skipped the avocado)
1 cup fresh blueberries
2 tablespoons pepitas (toasted)

Steps:

  • Variations-Instead of blueberries and pepitas try any of the following: blackberries and walnuts, sliced strawberries and pecans, raspberries and sliced almonds, marionberries and hazelnuts (
  • Remove kale leaves from the stem and chop into bite sized pieces (or tear using hands).
  • Place kale in a large bowl and drizzle 1 tablespoon olive oil and salt into leaves, massaging with hands. Do this for a few minutes, massaging the olive oil well into the leaves. Set aside. (Leaves should begin to wilt a little.).
  • Whisk together lemon and orange juice and zest, remaining 1 Tbsp olive oil and honey. Season with a small amount of salt and pepper to taste. Pour dressing over the kale leaves.
  • Add the avocado, berries and seeds and toss all together. Do not add the dressing, avocado, berries or seeds to the salad until just before serving.

Nutrition Facts : Calories 201.6, Fat 13, SaturatedFat 1.9, Sodium 461.2, Carbohydrate 21.4, Fiber 5.7, Sugar 5.6, Protein 4.2

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